Favorite Chops from Around the USA

IOWA: PORK CHOPS

Iowa is the nation’s top pork producer, and the locals insist on a thick grilled chop—a meaty inch and a half’s worth. One exception: At that slice of summer heaven known as the Iowa State Fair, they have their own cooking technique. “They are perfect served on a stick!” says Anna Miller, a Taste of Home regional editor.

CALIFORNIA: BEEF TRI-TIP

Dating back to the 19th-century rancheros, the tri-tip is the lean, tender tip of a sirloin. Californians cover it in a smoky paprika-and-cayenne rub, then sear it until it’s caramelized. “Driving through my town, Boulder Creek, in the redwoods, the smell of Santa Maria tri-tip hangs in the foggy air,” says Taste of Home regional editor Helen Nelander.